Name: Glazed Duck with Clementine Sauce
Cook time: 1 1/2 hr
Total time: 7 1/2 hr
Yield: Makes 8 servings
Ingredients: 2 (6- to 7-pound) Pekin ducks (sometimes called Long Island duck), thawed if necessary and excess fat discarded; 2 tablespoons kosher salt; 2 medium onions, quartered lengthwise; 1 large celery rib, cut crosswise into 4 pieces; 1/2 cup plus 2 tablespoons sugar; 3 lb clementines (12 to 20); 1/2 cup red-wine vinegar; 1/3 cup finely chopped shallot; 3 tablespoons Mandarine Napoléon liqueur or Cointreau; 1 1/2 tablespoons arrowroot; heavy-duty foil

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Glazed Duck with Clementine SauceMikkel Vang

Clementines take the place of oranges in this variation on the French classic duck à l'orange.

Borrowing the "twice cooked" approach from Chinese cuisine, we braise the ducks first for tender, unctuous meat, then roast them in a hot oven to crisp the skin. Part of the secret in getting duck skin crisp lies in successfully separating the skin and fat from the meat, which helps to drain off some of the fat.

Cooks' notes:

• Ducks can be braised and chilled 1 day ahead. Chill cooking liquid separately.
• Glaze can be made and sauce can be started 6 hours ahead. Cool separately, uncovered, then chill, covered. Reheat glaze and stir before using.

Recipe notes

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